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Sugar-Free Vanilla Pannacotta

It all started on a lovely day when I had an obsession to make perfect pannacotta. Yes, pannacotta the classic Italian dessert which is known all over the world. The amount of gelatine inside the pannacotta is essential. If there´s too much gelatine, then the pannacotta taste like rubber. Not enough, then it doesn´t stay together. My first attempt to make pannacotta ended with rubber. It was so rubber that my boyfriend politely asked me: “Does it really have to taste like this?!” No, definitely “NO”! Furthermore, it somehow had two layers?! So, something was really wrong with the recipe I found on the Internet. I started to read about making the pannacotta. So, I discovered that milk and cream have to homogenize. Usually is better to use half and half as a base for pannacotta, because the milk and cream in half and half has been homogenized. This means that the pannacotta won’t separate into layers of lighter and heavier fat levels. Sounds complicated but in the end, it´s one of the easiest desserts to make if you have everything in the right amount. In the end, I replaced sugar with honey and finally, my favourite pannacotta recipe worked perfectly.

Sugar Free Vanilla Panna Cotta

For the pannacotta

3 gelatine leaves

250ml milk

250ml whipping cream (not whipped)

1 vanilla bean, split lengthways, seeds scraped out

2 tbsp quality raw honey (the result might depend a lot on a taste of the honey)

For the sauce

1 tbsp quality raw honey

350 g raspberries (frozen or fresh)

Instructions:

For the pannacotta, soak the gelatine leaves in a little cold water until soft (about 5-10 min).

Place the milk, cream, vanilla pod and seeds into a pan and bring to a simmer. Remove the vanilla pod and discard. Add honey and stir until dissolved.

Squeeze the water out of the gelatine leaves, then add to the mixture and take off the heat. (It´s important that you don´t boil the mixture with the gelatine because then the gelatine doesn´t set later). Stir until the gelatine has dissolved.

Spray the ramekins with cooking spray (or use coconut oil), then use a paper towel to wipe out most of the oil.

To make the pannacotta extra smooth you should pour the cream mixture through a strainer. Then divide the mixture among six ramekins and leave to cool. (I usually use silicone muffin pans because then it is easier to take out the pannacotta or you can always serve the pannacotta in a glass).

Place in the fridge for at least 4-6 hours or overnight (until set).

For the sauce, put the raspberries into a pan and bring it to boil. Reduce the heat and simmer about 5 minutes and then add honey. Stir until dissolved. Cool down the raspberries.

To serve, run a round-bladed knife around the sides of the ramekins to loosen any stuck edges. Then turn each pannacotta out onto a serving plate. Spoon over the sauce and garnish with raspberries.

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